Ina Garten’s Chicken Noodle Soup | Barefoot Contessa | Food Network

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Ina uses her own rich homemade stock to make a hearty Chicken Noodle Soup! Subscribe to #discoveryplus to stream more of #BarefootContessa: Get the recipe ▶ Subscribe to Food Network ▶ Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicken Noodle Soup RECIPE COURTESY OF INA GARTEN Level: Easy Total: 13 hr 20 min Prep: 30 min Inactive: 8 hr Cook: 4 hr 50 min Yield: 6 servings Ingredients 1 whole (2 split) chicken breast, bone in, skin on Olive oil Kosher salt Freshly ground black pepper 2 quarts homemade Chicken Stock (see recipe) 1 cup medium-diced celery (2 stalks) 1 cup medium-diced carrots (3 carrots) 2 cups wide egg noodles 1/4 cup chopped fresh parsley Chicken Stock: 3 5-pound roasting chickens 3 large yellow onions, unpeeled, quartered 6 carrots, unpeeled, halved 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled, cut in half (optional) 20 sprigs fresh parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled, cut in half crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns Directions Preheat the oven to 350 degrees. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat. Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through. Season to taste and serve. Chicken Stock: Yield: 6 quarts Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: ▶ WEBSITE: ▶ FULL EPISODES: ▶ FACEBOOK: ▶ INSTAGRAM: ▶ TWITTER: #InaGarten #BarefootContessa #FoodNetwork #ChickenNoodleSoup Ina Garten’s Chicken Noodle Soup | Barefoot Contessa | Food Network .

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